Heavenly Raspberry Almond Mocha Brownies
Indulge in the decadence of Heavenly Raspberry Almond Mocha Brownies—a luxurious blend of rich chocolate, bold espresso, and sweet-tart raspberries that will elevate your dessert game to gourmet status. These moist, fudgy brownies are layered with bursts of fresh raspberries and the satisfying crunch of toasted almonds for a texture-packed bite. Infused with instant espresso powder, the mocha flavor perfectly balances the sweetness, making each square irresistibly flavorful. Ideal for special occasions or a treat-yourself moment, these brownies are as visually stunning as they are delicious, with vibrant raspberries and almonds decorating the top. With just 20 minutes of prep, these easy homemade brownies are sure to become a go-to favorite. Don’t forget a dusting of powdered sugar for that final touch of elegance! Keywords: raspberry almond mocha brownies, decadent dessert, fudgy brownies, homemade brownies with espresso, raspberry dessert recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups semi-sweet chocolate chips
- 1.25 cups granulated sugar
- 0.5 cups light brown sugar
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso powder
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoons salt
- 1 cup fresh raspberries
- 0.5 cup sliced almonds
- 2 tablespoons powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, allowing the edges to hang over for easy removal.
In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the semi-sweet chocolate chips until smooth and glossy. Let cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and eggs until the mixture is pale and thick, about 2 minutes. Stir in the vanilla extract and espresso powder.
Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to combine.
Sift the all-purpose flour, cocoa powder, and salt into the wet ingredients. Gently fold the dry ingredients into the batter with a spatula until just combined; do not overmix.
Pour half of the brownie batter into the prepared pan and spread it evenly. Sprinkle half of the fresh raspberries and sliced almonds across the surface. Top with the remaining batter and smooth it out. Scatter the remaining raspberries and almonds on top for decoration.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Use the parchment paper overhang to lift them out of the pan.
Optionally, dust the top with powdered sugar before slicing into 16 squares. Serve and enjoy!
Nutrition Facts
Calories |
4739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.4 g | 293% | |
| Saturated Fat | 111.7 g | 558% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 699.5 g | 254% | |
| Dietary Fiber | 58.7 g | 210% | |
| Total Sugars | 510.2 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 521 mg | 40% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 2278 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
